A Week of New Recipes -- Day 5: Spinach & Mushroom Pasta with Walnut Pesto
A Clove of Garlic, A Pinch of Salt
A Clove of Garlic, A Pinch of Salt
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 pound penne rigate pasta
  • 1/4 cup plus
  • 2 tablespoons extra virgin olive oil
  • 2 cups white mushrooms (about 5 ounces), thinly sliced
  • 3 cloves garlic
  • 1 cup walnut pieces (about 4 ounces), toasted
  • 1/2 cup coarsely chopped parsley
  • Salt and pepper
  • 2 tablespoons olive oil over high heat. Add the sausage and cook, stirring, until golden, about 3 minutes Push the sausage to the side, add the mushrooms and cook, stirring, until lightly colored, about 5 minutes Stir in the spinach and cook until wilted, about 1 minute Using a small food processor, mince the garlic. Add the walnuts, parsley and lemon peel and process until finely chopped. With the machine on, add the lemon juice and remaining 1/4 cup olive oil; season with salt and pepper. Process to form a paste.
  • 8.15 PER SERVING



Log in or Register to write a comment.